Cherry Pie Recipe
User Reviews
4.8
Cherry Pie Recipe
Description
This cherry pie begins by simmering fresh, pitted cherries with sugar and lemon juice until very juicy, releasing their natural flavors. A mixture of sugar and cornstarch is then added to thicken the filling as it bubbles gently on the stove. Butter and almond extract are stirred in to add richness and a nutty aroma, rounding out the filling's flavor.
The filling is cooled before being transferred into a rolled-out pie crust. A second crust is cut into strips and arranged in a lattice pattern atop the cherries. An egg wash and coarse sugar finish the crust before the pie is baked until golden brown and bubbling. The lattice allows steam to escape and showcases the bright red filling underneath.
After baking, the pie should cool completely to set the filling for clean slices. The finished cherry pie has a flaky, buttery crust layered over tangy-sweet cherry filling brightened by citrus and almond notes, making it well suited for dessert or celebrations. The recipe allows for preparation of the filling a day ahead to ease baking day.
Use fresh, ripe cherries for best flavor; sour cherries can be used with adjusted sugar to balance tartness. To protect crust edges from over-browning, cover with foil if needed during baking.
Ingredients
- 4 cups Cherry 650g, fresh
- 1⅓ cup granulated sugar (266g)
- 2 tablespoons lemon juice about 1 lemon, fresh
- 5 tablespoons cornstarch (50g)
- 2 tablespoons butter cubed
- ½ teaspoon almond extract
- 2 pie crust homemade
- egg 1 large egg beaten with 1 tablespoon milk, wash
- sugar coarse
Instructions
- Pit and halve the cherries. Place in a medium pot with ½ cup sugar and lemon juice. Cook over medium heat stirring frequently, until very juicy and simmering, about 10 minutes
- Whisk the remaining ½ cup of sugar and cornstarch together in a small bowl. Sprinkle over the cherry mixture and cook, stirring constantly, until bubbling and thickened, about 3 minutes. Remove from the heat. Dot the top with butter and add the almond extract. Stir together until the butter is melted. Cool for at least 30 minutes. (Filling can also be refrigerated for up to 1 day. Bring to room temperature before baking.)
- Preheat the oven to 425F.
- On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour the cherry filling into the pie crust.
- Roll the second pie crust into a 12-inch circle and cut into 1-inch wide strips. Arrange the strips in a lattice pattern and place over the top of the filling. Trim the edges of the pie dough leaving about 1-inch of overhang. Tuck the pie the excess dough under and crimp the edge as desired. Brush the dough lightly with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet.
- Bake for 20 minutes. Reduce the oven temperature to 375F and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over. (Shield the edge of the pie with foil at any time if it appears to be getting too browned.) Place the pie on a wire rack and let cool for a few hours before slicing.
Notes
- Choose fresh, dark-colored cherries for optimal taste and texture.
- Use sour cherries if preferred, increasing sugar and cornstarch accordingly to balance tartness and ensure a set filling.
- Chill the assembled pie in refrigerator for up to an hour before baking to help achieve a flakier crust.
- Cover pie crust edges with foil if they brown too quickly during baking to ensure even cooking.
- Let the baked pie cool completely on a wire rack before slicing to allow the filling to set properly.
- The cherry filling can be made a day ahead, refrigerated, and brought to room temperature before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 208mg | 9% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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